Just this week I came across the above graphic and an article out of QSR Mazazine citing a national study that showed 74% of consumers expect better food safety. The
We help multi-unit operators manage consistency across all locations thus increasing guest satisfaction and repeat customers. If you are using a paper based solution know that you can replace it with a digital solution for less cost.
If you are hearing about inconsistency issues from your customers, it’s too late.
Here is what the status quo looks like.
Expensive Paper Binders
A Paper Checklist/Red Book doesn't offer real-time accountability nor can it proactively communicate and bubble up potential issues to your attention. If you are using a paper-based system for shift readiness you are wasting your money. You can get a digital solution for less cost that provides more value.
Crucial Tasks Missed
Because there's no accountability with paper checklists, setup tasks/procedures get missed such as holding temps, clean bathrooms, service stations, etc. Executing these procedures could be the deciding factor whether or not a customer returns.Learn More
Money Left On The Table
When guests don't come back because of a bad experience you get dinged twice. Once, of course, because they never return to spend money and second because rarely is the cost to acquire a customer covered during the first visit. A lot of money gets left on the table by simply not being ready to serve guests at the beginning of the shift.
OpsAnalitica will help you run better restaurants during these 3 Crucial Shift Periods.
With station and managerial set-up checklists, your team will make sure that every little detail is handled. Your food will be safe and tasty and your restaurant will be clean and inviting for guests.
The service period is the show! This is when all your employees are working on revenue-generating activities: selling, making and serving delicious, safe food. You need to be ready to go from the beginning and stay ready throughout the shift or guest satisfaction takes a hit along with sales and profits.Learn More
Here you are resetting for the next service period or you are closing down for the day. If your team doesn't do this correctly, things will get missed that impact the success of the next meal period.
The Solution’s As Easy To Use As Paper
Best In Class Features
Daily Shift Readiness Checklists
Corporate Audits / Site Visits
Dashboards & Insights
Notifications & Messaging
Bluetooth Probe Integration
Want to see these features in action? Register for a live demo!
600k Inspections Completed
3 Million+ Temperatures Recorded
18 Million+ Checks Completed
A prospective client was evaluating the OpsAnalitica Platform against a competitor’s inspection platform recently. Even though on the surface we are very similar in that we allow people to conduct
Restaurant checklists are like condoms; nobody wants to use them, but they work.
I recently read the Checklist Manifesto by Atul Gawande, and he articulated perfectly everything that we have been
Last weekend I ordered pizza from a new place in our neighborhood that we had never tried. We had friends over, and they swear by this place, so we gave
Pre-shift line checks are a requirement for running a successful restaurant. Line checks provide management the ability to inspect their restaurant before the meal period to:
Ensure that they are
Question and response tagging.
Sounds great doesn’t it?
Well… What is it?
Ok let’s take a look at what question and response tagging is and what it means to your checklists and operations
A couple of years ago I met with a Chipotle Director to show him the Inspector app of that time. My hope going into the meeting was that he would
We have spent all of 2015 to get to this point; our data warehouse is up and running, and we are releasing our first set of managerial reports.
Let me explain
Full-service restaurants are unique in American business in that the incentive systems for service employees are perfectly aligned with the goals of the business.
It is an amazing sight to see
More responsibility and awareness might be coming for restaurant managers based on information coming out of the 10th Annual Nation’s Restaurant News Food Safety Symposium.
At the symposium future additions to